Classic New England Clam Chowder

Instructions

1. 1

   In a large pot, melt the butter over medium heat.

2. 2

   Add the onions and celery, and cook until they are soft and translucent, about 5 minutes.

3. 3

   Stir in the flour and cook for another 2 minutes to form a roux.

4. 4

   Gradually add the milk, stirring constantly to avoid lumps.

5. 5

   Add the potatoes and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.

6. 6

   Add the clams, heavy cream, salt, and black pepper. Stir well to combine.

7. 7

   Simmer for an additional 5-10 minutes, allowing the flavors to meld together.

8. 8

   Taste and adjust seasoning if necessary.

9. 9

   Serve hot, garnished with fresh parsley if desired.